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1
Preheat the oven to 400 degrees F.
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2
Combine the potatoes and leeks on a sheet pan in a single layer.
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3
Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly.
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4
Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender.
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5
Add the arugula and toss to combine.
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6
Roast for 4 to 5 more minutes, until the arugula is wilted.
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7
Remove the pan from the oven and place over 2 burners.
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8
Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
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9
In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree.
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10
Pour the puree into a large pot or Dutch oven.
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11
Continue to puree the vegetables in batches until they're all done and combined in the large pot.
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12
Add enough of the remaining 1 to 2 cups of stock to make a thick soup.
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13
Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
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14
When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan.
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15
Serve hot with an extra grating of Parmesan and crispy shallots, if using.
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16
Crispy Shallots:.
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17
nocoupons.
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18
1 1/2 cups olive oil or vegetable oil
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19
3 tablespoons unsalted butter
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20
5 to 6 shallots, peeled and sliced into thin rings
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21
Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
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22
Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown.
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23
The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly.
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24
Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels.
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25
Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
